Rice is used to brew rice wine instead of glutinous rice. It's interesting to weigh rice on this scale ...)
2. Add 1 kg of water to the washed glutinous rice (water is also on the scale, hehe ...) to make slightly soft glutinous rice. Then use a rice shovel
Break up the steamed glutinous rice (heat dissipation to 1 10℉= 45℃) for later use (I also added it to the rice).
A small cup of cold boiled water is also to dissipate heat as soon as possible),
(3) Beat about 10g distiller's yeast into fine powder with a small spoon.
(4): Take another clean container (ceramics have good insulation effect, and try not to use metal. I used a casserole.
As a rice wine container, sprinkle a thin layer of distiller's yeast evenly on the bottom of the basin.
(5): The top layer is distiller's yeast (I spread five layers of distiller's yeast and four layers of glutinous rice), then cover it and use a bath towel.
Wrap it up and put it in the heater (Because the rice was already cold in the process of spreading glutinous rice, in order to make the rice have a certain degree.
The temperature is convenient for koji fermentation. Before I put on the lid, I put the lid of the casserole on an open flame and burned it for about 10 second.
When the lid is hot, put it on the casserole and wrap it. )
At about 0: 30 pm on the 5th, I turned over the rice wine basin once.
At 7 o'clock before going to work on the morning of the 9 th and 6 th, I rummaged through the rice wine basin again, which had a faint smell of wine.
10 or so. After work on the evening of the 6th, I picked up the casserole lid and burned it on an open flame for about 10 seconds to make it.
The lid is hot, then cover it with casserole and wrap it up. And turn the rice wine basin.
1 1, 7, at about 9: 30 in the morning, the rice wine basin was opened and the wine had overflowed. Maybe put a little more sake or
It's just a little high. This time, there is a little white hair on the surface of rice wine (normal phenomenon).
12, add some cold boiled water to the rice wine (in order to cool the rice wine, stop the fermentation and dilute the rice wine), and then cover it.
Put the lid in the refrigerator and have breakfast tomorrow! (Actually, you can make supper on the evening of the 7th. ) Note: Read the instructions yourself after you buy it! It's written on the back of every pack of wine songs!
A bag can make about 1.5-2 kilograms of rice.